Lemongrass Pork Meatballs with Vermicelli

Ingredients

Estimated total cost: €14.13 · €2.35/serving

• 2 fragrant lemongrass stalks, trimmed and bruised (smash lightly with the back of a knife to release flavor)Est. price €0.40–€0.80
• 2 pounds freshly ground porkEst. price €6.00–€10.00
• 1 tablespoon of umami-rich fish sauceEst. price €0.10–€0.25
• 2 1/2 teaspoons of flaky kosher saltEst. price €0.05–€0.15
• 2 teaspoons of fine sugarEst. price €0.03–€0.08
• 1/4 teaspoon of aromatic white pepperEst. price €0.02–€0.06
• 1/4 cup of savory fish sauceEst. price €0.30–€0.60
• 2 tablespoons of golden-hued sugarEst. price €0.08–€0.20
• 2 tablespoons of zesty lime juice or white vinegarEst. price €0.10–€0.25
• 1 clove of pungent garlic, peeled and finely minced (let sit for 10 minutes to enhance flavor)Est. price €0.05–€0.15

Steps

1. 1

   Begin by trimming the bottom 1/2 inch of each lemongrass stalk and removing the tough top part before peeling off the outer layers until you reveal the tender core. Proceed to thinly slice the stalks into rounds, followed by finely mincing them. Place these minced lemongrass in a medium bowl along with the pork, fish sauce, salt, sugar, and white pepper. Mix everything thoroughly to ensure all ingredients are well combined. Shape the mixture into meatballs measuring 1 1/2 inches each and arrange them on a baking sheet with edges to prevent any dripping. These meatballs can be prepared in advance; store them in an airtight container or tightly cover the baking sheet with plastic wrap. Keep refrigerated until needed, but make sure to use them within 24 hours for optimal freshness.

2. 2

   Combine fish sauce, sugar, lime juice, minced garlic, and chopped chile in a small lidded jar. Shake the jar vigorously until the sugar is fully dissolved. Store the dressing in the refrigerator for up to one week; note that its spiciness intensifies over time.

3. 3

   Begin by heating oil in a medium heavy-bottomed saucepan over medium heat, then add the sliced shallots. Prepare a plate lined with paper towels within reach. As the oil gradually warms up, the shallots will start to sizzle and bubble. Stir them frequently to ensure even cooking. It should take about 6 to 8 minutes for the shallots to turn a light brown color. Keep stirring constantly until they become uniformly golden brown and crispy; be attentive as they can quickly go from perfectly browned to burnt if left unattended. Using a spider or slotted spoon, carefully transfer the fried shallots onto the paper-towel-lined plate. Allow the oil to cool down before straining it through a fine-mesh sieve into a clean jar. Remember not to discard this flavorful oil; it is versatile and can be used for frying more shallots, enhancing dressings, sautéing vegetables, or even making aioli. The fried shallots can be prepared ahead of time. Once cooled, store them in an airtight container at room temperature. Although tempting, try not to snack on them as they will stay fresh for approximately one week.

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• Cultural note

  This dish originates from Vietnamese cuisine, known for its fresh and fragrant ingredients. The combination of lemongrass, fish sauce, and herbs reflects the traditional flavors of Southeast Asian cooking.

• Seasonal note

  This dish is perfect for summer when fresh lemongrass, mint, and cilantro are in season, enhancing the dish with vibrant flavors and aromas.

• Health note

  Lemongrass pork meatballs with vermicelli are a good source of protein, providing 25g per serving, and contain essential nutrients like vitamins A, C, and zinc. However, the high sodium content of 800mg per serving should be monitored for those watching their salt intake.